Make the lentil-barley base.* Add about 1 cup to each bowl.

Choose a flavour inspiration (see below). Build your bowl. Add two vegetables (about 2 cups) and a hunger-curbing protein add-on (about ½ cup).

Make and add the dressing. Garnish.

In a large pot, combine 8 cups water, 1 cup EACH lentils and barley (rinsed). Bring to a boil. Cover tightly, reduce heat and simmer until they are tender, about 15-20 minutes (avoid overcooked/split lentils). Drain and rinse in cold water to cool completely (keeps 5 days in fridge). Set aside. You can also use canned lentils and leftover barley.

Veggies: zucchini/cucumber/carrot ribbons, roasted red peppers/beets,

artichoke, baby spinach

Protein add-ons: falafel, hummus, grilled steak or chicken, roasted chickpeas

Garnishes: crumbled feta or goat cheese, tangy yogurt, sliced radishes, pomegranate seeds

Whisk together in bowl/jar: 1/4 cup canola oil, 2 tbsp lemon juice,

/2 tsp of dried or 1 tbsp minced fresh mint, 2 cloves garlic, minced and 1 tsp lemon zest, minced. For a creamy dressing, stir in a spoonful of hummus.